Quinoa Crusted Chicken Nuggets. A heathy alternative to regular nuggets, kid friendly and gluten free. Healthy kid food.
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Quinoa Crusted Chicken Nuggets

Delicious pieces of chicken coated in quinoa.
Course Lunch / Main meal
Cuisine Western
Keyword Quinoa Crusted Chicken Nuggets
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16 pieces
Calories 99kcal
Author Amy Whiteford

Ingredients

  • 3/4 cup Quinoa
  • 1 1/2 cup Chicken stock (can use water if you prefer)
  • 650g (2 large) Chicken breasts, cut into chunks (around 8 per breast)
  • 55g (1/3 cup) Buckwheat flour (or flour of choice)
  • 2 Eggs, beaten

Instructions

  • Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15 mins. Remove from the heat and allow to sit for 5 mins with the lid still on.
  • Pre heat oven to 200c / 400f / gas 6
  • Remove quinoa from the pan and chill. (You want the quinoa to be cold for rolling the chicken in)
  • Dip the chicken pieces in the flour, then the egg and finally roll in the quinoa. Ensure the chicken is fully coated. Place chicken pieces on a prepared baking sheet.
  • Spray the chicken nuggets with cooking oil and bake until cooked through - 15 -20 mins (depending on size of the chicken pieces)

Notes

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 
 

Nutrition

Calories: 99kcal | Carbohydrates: 8g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 62mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.8mg